Easy Zucchini Relish

Recipe View 12 hrs In a large bowl, toss the shredded zucchini and chopped onion with salt. Cover and refrigerate for at least 8 hours, or preferably overnight. (8-12 hours)

Recipe View 5 mins Rinse the salted vegetables thoroughly under cold water to remove excess salt. Drain very well. (~5 minutes)

Recipe View 2 mins In a small bowl, combine the dry mustard, celery seed, nutmeg, and black pepper. Set aside. (~2 minutes)

Recipe View 10 mins In a large, heavy-bottomed pot, combine the sugar, apple cider vinegar, and chopped red bell pepper. Add the drained vegetables and the spice mixture. Bring to a simmer over medium heat, stirring occasionally. (~10 minutes)

Recipe View 25 mins Reduce the heat to low and cook, stirring occasionally, until the vegetables are tender and the relish has thickened slightly. This should take about 25 minutes. (~25 minutes)

Recipe View 0 mins While the relish is simmering, prepare your canning jars. Inspect fourteen 1/2-pint jars for any cracks or chips, and check the rings for rust. Discard any defective jars or rings. Sterilize the jars by immersing them in simmering water until the relish is ready. Wash new, unused lids and rings in warm, soapy water.

Recipe View 15 mins Carefully pack the hot relish into the hot, sterilized jars, leaving about 1/4 inch of headspace at the top. Use a clean knife or thin spatula to remove any air bubbles trapped inside the jars. (~15 minutes)

Recipe View 0 mins Wipe the rims of the jars with a clean, moist paper towel to remove any residue. Center the lids on the jars and screw the rings on tightly, but not too tightly.

Recipe View 10 mins Place a rack in the bottom of a large stockpot and fill halfway with water. Bring the water to a boil. Carefully lower the filled jars into the boiling water using a jar lifter, ensuring they are spaced about 2 inches apart. Add more boiling water, if necessary, to cover the jars by at least 1 inch. (~10 minutes)

Recipe View 25 mins Bring the water back to a rolling boil, cover the pot, and process the jars for 25 minutes. Ensure the water remains at a rolling boil throughout the processing time. (~25 minutes)

Recipe View 0 mins After processing, carefully remove the jars from the stockpot using the jar lifter. Place them on a towel-lined surface, several inches apart, and let them rest undisturbed for 12 to 24 hours. As the jars cool, you should hear a popping sound as the lids seal.

Recipe View 0 mins After 12-24 hours, check the seal of each jar by pressing down on the center of the lid. If the lid doesn't flex or move up and down, it's properly sealed. Remove the rings for storage and store the sealed jars in a cool, dark place.